文献
J-GLOBAL ID:202202219837677023
整理番号:22A0744117
ばい焼中のコーヒーの化学的性質の変化:レビュー【JST・京大機械翻訳】
The changes in chemical properties of coffee during roasting: A review
著者 (4件):
Tarigan E B
(Indonesian Industrial and Beverage Crops Research Institute, IAARD, Jl. Raya Pakuwon Km. 2 Parungkuda, Sukabumi, 43357, Indonesia)
,
Wardiana E
(Indonesian Industrial and Beverage Crops Research Institute, IAARD, Jl. Raya Pakuwon Km. 2 Parungkuda, Sukabumi, 43357, Indonesia)
,
Hilmi Y S
(Department of Agricultural Socio-economics, Faculty of Agriculture, Universitas Gadjah Mada, Sleman, Special Region of Yogyakarta 55281, Indonesia)
,
Komarudin N A
(Natural Resources and Environmental Management Sciences, Graduate School, IPB University, Bogor, West Java 16680, Indonesia)
資料名:
IOP Conference Series: Earth and Environmental Science
(IOP Conference Series: Earth and Environmental Science)
巻:
974
号:
1
ページ:
012115 (8pp)
発行年:
2022年
JST資料番号:
W5558A
ISSN:
1755-1307
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
イギリス (GBR)
言語:
英語 (EN)